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Pickled Eggs

Pickled eggs are a staple of my diet.  They are easy to travel with and quite filling.  There is so many ways to make them that I never get bored with these.  Most people cringe when I mention them but you must give them a try! You will need a mason jar or two.  I use a half gallon and it will hold around 18 eggs.  I like to do things in large batches so I will usually do 3 dozen eggs and make 2 half gallon jars of pickled eggs.  This will last me a while until my wife finds my stash.  I have experimented with various techniques for boiling eggs and this is what I like best.  Make...

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Korean Rice Bowl

This recipe is adapted from a cookbook I got for xmas a few years back.  The book is called Momofuku by David Chang.  This one gets thrown into the meal rotation a lot!  You will need the following ingredients: ·         1 Tbsp Sesame Seeds·         3/4 tsp Fleur de Sel (any sea salt will do)·         1/2 tsp Chili Powder·         1-2 New York Strip Steak·         1/2 Cup Coconut Aminos·         3 Tbsp Sesame Oil (I use toasted)·         1 Bunch Green Onions (Chopped)·         2 Tbsp Honey or Maple Syrup·         1/2 tsp Fresh Grated Ginger·         2 Garlic Cloves (Minced)·         1.5 lb of Asparagus or Broccoli·         Eggs·         Cauliflower Rice First take the sesame seeds and lightly toast them in a pan.  Once cooled grind them with...

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Bacon Wrapped Shrimp

Bacon wrapped shrimped are a very easy snack or h’derv to make.  Most people will enjoy them and there are countless ways to season them.  You will need bacon, shrimp, sheet pan, baking rack, toothpicks, and seasonings.  For shrimp I Iike to get 10-12 variety.  This just means there are 10-12 shrimp per pound.  For seasonings I like to keep it simple with salt, pepper, paprika, and chili powder.   First you will want to remove the shells and de-vein the shrimp.  I also remove the tails. This is not necessary and can be used as handles if kept on.  They can also be eaten although I do not recommend it.  Wash clean with water and set aside to dry.  Pre...

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Smoked Brisket

Making a brisket can be very intimidating, but it doesn’t have to be.  With the proper technique smoking a brisket or any cut of meat can be done relatively easy.  The first time is always the hardest and most nerve racking.   Where to get your brisket: I always recommend either finding a local butcher to get one or ordering one from your local meat counter at a store you trust.  The reason I don’t ever buy one straight from the meat counter is that they usually trim most of the fat off of them.  Trust me, you want the fat.  It is my favorite part of the brisket.  It tastes and has a texture like foi gras to me. ...

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Bacon Fried Chicken

Since I was a child I have always enjoyed homemade fried chicken.  I used to request for my birthday meal when I was growing up.  So once when went onto GAPS diet and grain-free I never thought I would be able to find a replacement.  But I did and I think it is even better.  No carb crashing involved with this fried chicken either.  You will definitely need quite a bit of prep time to make this meal but it is worth it.   We usually use both white and dark meat with this.  2 breasts and 2 thighs is usually enough for 4 people.  You will need the following for your breading mixture: 1.5 Cup Almond Flour 1 Cup...

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